The Warner sun. (Warner, Brown Co., Dakota [S.D.]) 1885-1???, 1887-07-08
HOUSEHOLD HINTS.
BAKED FREsH MAcKEREr


its bright eye and stiff body, the fresh
ell the better. Wash them very clean
and dry with clean cloth and then
rub over with little vinegar. Make
some forcemeat with stale bread
crumbs, butter, sweet herbs, scraped
anchovies for the stufing and kneed
together with the yolk Of egg, season
with salt and pepper, either cayenne
or black, to taste. After filling the in,
side of the mackerel, sew them up,
place them in an earthenware dish
sprinkle salt and -four over them, put
a little butter on top and under
meath, and bake in moderate oven.
Serve with any kind of sauce or ketch-
UP as preferred.
VINEGAR OF NAsTURTUM FLOWERS,
Nasturtum flowers, if worked and
picked clean and dried in a clotn, are
excellent if allowed to soak in vinegar,
shaking the jar daily. In month the
vinegar will be well favored. A pound
OF flowers to quart of the best vine
gar is sufficient. Strain the vinegar
when it is well favored with the flow
ers. 1t can be used in salads and
sauces.
CURRIED SwEETBREADs.
Wash well, two good sweetbreads,
and put them into a saucepan filed
with boiling water and pinch of salt,
or if at hand, some veal stock; let
them simmer gently until tender, when
lift carefully with a spoon out of the
water, and lay aside until perfectly
cold. After this, put them into
saucepan, and pour over them a gravy
made in the following manner: Fry a
small onion, or part of large one in
butter, add this to as much beef or
veal gravy as will cover the sweet
breads, and stir into it as much curry
powder as will render it agreeable to
the palate, and let all stew together
until the onion is soft, about twenty
minutes will be enough; strain the
gravy and thicken it with flour rolled
in piece of fresh butter the size of
large walnut pour it upon the sweet
breads, and leave them to simmer for
twenty minutes, or longer, according to
the size of the sweetbreads. A few
minutes before dishing it, squeeze in
the juice of lemon; serve it with boil
ed rice at each plate. Tripe can be
curTied in the same manner.
BAKED MACAR0NL
Take some minced chicken or meat,
then weigh half the quantity of macaro-
nj, which must be cooked tender In
broth; add two well beaten eggs, three
ounces of butter, cayenne pepper and
salt to taste; all these ingredients must
be well mixed. Put into baking dish
and cook until a yellowish brown crust
is formed on top. Veal and chicken
can be mixed.
BREAD SAUCE.
Crate or pound finely one breakfast
cup full of stale bread, season with
white or cayenne pepper and a little
salt; take moderate sized onion, stick
it all over with cloves, after which put
it into saucepan and boil it in little
water until it is soft enough to pulp;
take 1t up, remove the cloves, and any
part Of the onion that refuses to pulp;
blend one-quarter Of a pound of butter
in the seasoned crumbs, also mix in the
puiped onion; pour by degrees half half q
pint of cold milk new milky on the
mixture, place it on the fire and keep
string until it is sufficiently boiled, al
ways being careful to stir it the
same way If too thick when boiled
more milk may be added. Instead of
an onion stuck with cloves, garlic may
be used in this sauce.
PRESERVED PINEAPPLE.
Choose ripe but sound ones, cut in
to slices about one inch thick; cut off
the rind; remove black specks, weigh
the slices, and to every two pounds
put one and three-quarters of pound
of powdered white sugar; boil together
in a preserving pan for half an hour,
and if the slices are then tender, take
them out carefully with wooden
spoon and place upon a deep dish; boil
the syrup for a short time longer, and
then pour it over the slices Of pine
apple. This process must be repeated
for three successive days, after which
the preserve may be put into jars and
covered.
PINEAPPLE MARMALADE.
Pare the rind and cut into small
pieces, weigh the same weight of sugar
as the first; put one third OF the sugar
to the fruit; let it stand all night, so as
to extract the juice; boil il on-the fol-
lowing .dav for p short time; let 1t
stand another day or two, then boil it
clear with the remainder Of the sugar;
the juice of a lemon gives to marma-
lade an agreeable acid.
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